B20-1029 - 31760 CAMINO CAPISTRANO BSTREET ADDRESS:
3+1 760
STREET NAME:
CAMINO CAPISTRANO
B
PERMIT #:
B20-1029
TRACT:
103
LOT:
24
UNIT:
DESCRIPTION:
TI - FKN BREAD
DEVELOPER NAME:
DATE OF
INSPECTIONFINAL
7/8/2021
IIIIIIII
111111111111 RE
;
:. CITY OF SAN JUAN CAPISTRANO
BUILDING PERMIT
Permit No. B20-1029
ISSUED
02/032021
DESCRIPTION BAKERY TI. FKN BREAD F+LECTRICAL PERMIT AMOM
Permit Number B20-1029
LIGHTING FIXTURES 10.98
POWER APPRTUS>i<lo EACH 13.67
ISSUED—BY DBI
RECEPTACLE SWITCHAND LIGHTOUTLFTS 23.18
SITE_APN 124-160-23
ELECTRICAL ISSUANCE FEF, 27.24
$IFELOT_NO 24
SITF._TRACT 103
SI'I'E_SUBDIVISION
JORVALUE $ 50,000
OCCUPANCY—TYPE
Total Electrical 75.02
PERMITTYPE. COMMERCIAL ANT IM
PLUMBING PERMIT AMOUNT
BUILDING SF 0
FIXTURES AND VENTS 21.70
NO_STDRIFS 0
WATI:R PIPING SYSTEMS 5.26
NO UNITS 0
PLUMBING ISSUANCE FEE 27.24
JOB ADDRESS: 31760 CAMINO CAPISTRANO B
Q N' NA E SAN JUAN PROMENADE PARTNERS,
PHONE
MAILINGADDRFSS POBOX9
C.1TY,STATE,ZJP SAN JUAN CAPISTRANO, CA 92675
Total Plumbing 5420
CONTRACTOR NAME. JOHN S TAYLOR GENERAL CONTRACTING INC
ST. LIC# 524176 '
MECHANICAL PERMIT AMOUNT
ST. LIC EXPIRE 03/31/2022
EXHAUST FAN W/ SINGLE DUCT 8.40
t
PHONE (714)528-8321
VENTS AND EXHAIISTIIGOD/DUCTS 11.79
ADDRESS 31661 LOS RIOS STREET
MECHANICAL ISSUANCE FEES 27.24
CITY, ST, ZIP SAN JUAN CAPISTRANO, CA 92675
TENANT NAME FKN BREAD
PHONE
MAILING ADDR 31760 CAMINO CAPISTRANO
Cl "1'Y, S'T, ZIP SAN JUAN CAPISTRANO,CA 92675
Total filechauical 47A3
A,RCH/ENG/DE.SIGNER
MOBILE HOME PERMIT AMOUNT
PHONE#
MAILING ADDRESS
ST LICENSE #
CI'T'Y, ST, ZIP ,
I have carefully examined the completed permit applieatimm and do hereby testify under penally of
perjury Pomsll information hmcron moludinS the declaroansaretma andcomxt and t further
Total Mobile Home
verfity' and some if permit is issued: to comply with all City, County, and State lawns gov esnin0
Expiration:: Every permit based shall become invalid uatess the work.. theaiteaulhoiaed
building compactor, whethc specified herein or not, l also agree to save, indemnify and keep
AarNeSs the City of San in= Capistrano against all liabilities, judgments costs and exptnws
by such permit iscommenced within 12 months after its issuance, or if the ..,it authnrixed
.hid, may in any way accrue against said City in consequence of the gmntlngoflhis permit
o the she by such permit is suspended or abandoned for a period of IN days after the time
Owner/Contractor "�
�a �. �q 6 f ��C�
'or k commenced.
An OSHA permit is required for excavations own VD' deep and demolition or constnscrion of
Print Name
structures evor 3 stories in height.
AppOeant's signature
fanlmctnm 1 herebymn W t am li dun provisions ufChapter 9 of Division Jet (itsnosiness and Professions Code, mrd my license is in fall force and affect,
fhvnerattdider-1, as owm of dee mopely, Dane emplaces with wages as thcirwle compensation will do the work end the structure is net intended muffered for We, (See.7044, ausinas Not Professions
Cade: the Contractor's License Laws docs mol -WK, to and..rof wfio builds irnprmee does
pmpeny m sheen. who such work himselfor through his anployees, provided shot such impmvwema am nor
intended or oRneE fu sale. Ifhowevor, the building ar improvement Ls wld wobin mo, year of compleuau, do,owner-builder will haw no, burden Mprovinp Ihm he did not Mold or impove for the pmWw of role)
OwnerlanTMrl. es rimer oflhe ProRnY, am exclusively wnmtthmg with licemW con.acmns to constmm the projem(Sec. 7oi1,f3usisreasaM Professiam Code: "fht Cmstmclsn's l.icrnse lawdom not
.pply to m owm.fpropmy who builds or impmva tlmercon
aM who cmnmtts fm such projems with a contramor's) licnse pmsunm to the C'.nnacror's Licmwe I.aw.
Workers Com l -I forehy art.. Ruder paimpref pease nnceflht following detlmmmus:I halt Rod N'lll maintain workeR'compensation insurance, as required by'Section 3706 ofth
Labor Code, for the performance orthe work for %inch this permit is issued. My workers' comprassation insurance carrier and policy number me: Cartier EXENIrl' Polices (This salon needs lobe
if the permit is fa ore hundred d.Ilars(S 100) m less)emntinn'.
[�ZFpleted
I cenify that io the perfonnmofhewwrkforwhichlhispemitisissucdls I otrmpiny am pernnloony rammer w asid Sense thatifII Onorld heaome subyct to orkws' npenssmjrn provnions afSemion 37Dq.Fthc Labor (lo e, l shall f hsvith comply with those pms4si ims
I fi
ate _��vw Applicant
WARNI!:G'.IIARLUItE TO SECURE WORKERS'CO: PENSATIO COVFRA:E ISU'LAWFUL. AND SHALL SUTIIECPAN EMPLOYER TI CWMI.NAI,llh:ALTIES AND CIFTL FINES UPTO ONE HUNDRED
Tr101'SDANDWLLARSWIW,WD)INADDIIION TQi (' TUF C.OaI NSA ON, DAMAGES AS PRO%IDID FOR LN SECTIONAMR, OF ME LARORCODF DrfEREST, AND ATTORNEY'S FFFS.
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BUILDING DEPARTMENT
PERMIT APPLICATION
32400 Paseo Adelanto
San Juan Capistrano, CA 92675
949-493-1171
INT. ALT. SF
ADDITION SF
POOL/SPA SF
1,040
I 0
I 0
JOB VALUATION
I OCCUPANCY TYPE
PATIO SF
50,000
JB
0
APPLICANT NAME
CONTACT PHONE #
o ) 55U-l.gJ2
EMAIL ADDRESS
bree bread • cum
OB ADDRESS & of • Ct ,�]
AC G 1p
TENANT
Name ml 3 i%w(ee V anQ�n r
AddressP1`(10V
City/State2ip(Q�1,( 20-b
Phone X850 ) SSU -222- 2-
Demo non-structural wall,
installation of new kitchen equipments, Type -2 hood,
ARCHITECT / ENGINEER / DESIGNER
Name David Kang
Address 16520 Bake Parkway, Ste. 100
City/State/Zip Irvine/CA/92618
Phoned 949 ) 533-4117
State License # M37036
Existing employee restroom to remain.
ELECTRICAL QTYrExhaust
CHANICAL QTY
Light Fixtures/Fans s
p B7u=
I
Outlets/Switches s
nce Vent
Meters/Main Panel
Fans ,
Sub Panels
ister/GrillSi
ns
ceTem
Power
100k BTU's
Motors > than 1 HP
FAU > 100k BTU's
Motors < than 1 HP
Miscellaneous
Pool/Spa
Pool/Spa
Extend Electrical
Mechnical Hood
Miscellaneous
Water Heater
ISSUANCE
ISSUANCE
SIGNATURE
PERMIT NUMBER
L)-
TARGE DATE
OYES
HOA REQUIRED
ON.
OB ADDRESS & of • Ct ,�]
AC G 1p
DESCRIPTION OF WORK
Commercial TI to convert formerly wine bar into
Demo non-structural wall,
installation of new kitchen equipments, Type -2 hood,
replace lights, and add new plumbing fixtures.
Existing employee restroom to remain.
PROPERTY OWNER
Name IAA PYOMi nQ& 1
Address Mok uhm W,,wki nS
City/State/Zip A 18 0
Phone ( 11 Li ) 2-5q- 00
CONTRACTOR
NameLL �1QWAdW !"(-
Address
Address J \A - ay oadmw S w
City/State/Zip SQM
11 CA 11 AAq 0
Phone(Loo '' oo ) `"1 3� - v11
State License # q U M(A3
LUMBING QTY
I
MOBILE HOME QTY
stems
Carport
n Sewer
Porch
d Plumbin
F
wnin
rinkler Heads
Cabana
esMose Bibse
Interce for
ew/Setu
Pool/Spa
Earth uake Bracing
Water Heater
Electrical Wirin
Water Piping
Gas Pi in
Sawa a Dis oral
Water Pi in
ISSUANCE
ISSUANCE
MICROFILE
DATE
S
ESTATE SERVICES
September 29, 2020
City of San Juan Capistrano
To Whom it May Concern:
Southern California Real estate services along with San Juan Promenade Partners have
approved the architectural plans for tenant improvements by DBV restaurant group doing
business as FKN bread at 31760 Camino Capistrano Suite B in San Juan Capistrano.
Should anything else be required, please contact me at Serena@socalres.com or 949-
230-2272.
Thank you.
Southern California Real Estate Services
As Agent for the Owner
Serena Benson
President and Property Manager
15901 Redhill Ave., Suite 205 ■ Tustin California 92780
Telephone 714.259.9900 ■ Facsimile 714.259.9910
ORANGE COUNTY FIRE AUTHORITY
Plan Submittal. Criteria
COMMERCIAL projects, MULTIFAMILY RESIDENTIAL projects
and RESIDENTIAL TRACT developments
INSTRUCTIONS:
• Fill in the project/business address and provide a brief description of the scope of work and type of business operation that will take place.
• Answer questions 1 through 10, read and initial items 11 and 12, then complete and sign the certification section.
• If you answer: - "YES" to any part of questions 1 through 10, submit the type of plan indicated in italics to OCFA.
• In some cases, other plan types not indicated herein may also be necessary depending on specific conditions or operations.
• Visit www.00fa.org for submittal information and locations. If you need assistance in filling out this form or have questions regarding
requirements for review, please contact OCFA at 714-573-6108 or visit us at 1 Fire Authority Road, Irvine, CA 92602.
Address syirg City �� ��
�1�1(oU �.OsIr1N0 �pls%rr~tio �IV., ) LAm»�M%no
Project Scope/ usiness De criplion a1< �`VYAe��
Ee 7K �inA�rove�el�� �f c1
vrc mel
1. ®® Construction of a new building, a new story, or increase the footprint of an existing building? Changes to roadways,
curbs, or drive aisles? Addition, relocation, or modification of fire hydrants or fences/gates? Construction within
300 feet of an active or proposed oil well? Fire Master Plan (PR145)
2. ® � Property is adjacent to a wildland area or non -irrigated native vegetation?
Fire Master Plan (PR145); a Fuel Modification Plan may also be required. (PR120, PR124)
3. V Q9 Located in or < 100' from a Division of Oil, Gas, and Geothermal Resources (DOGGR) field boundary, < 300' from
V an oil/gas seep, or < 1000' from a landfill? Methane Work Plan. (PR170)
4. ® ® Installation/modification/repair of underground piping, backflow preventers, or fire department connections serving
private fire hydrant/sprinkler/standpipe systems? Underground Plan. (PR470, PR475)
5. �Drinking/dining/recreation/meetings/training/religious functions or other gatherings in a room > 750 sq.ft. (> 1,000
sq.ft. for training/adulteducation) or > 49 people? Healthcare/outpatient services for > 5 people who may be unable
to immediately evacuate without assistance? Education for children (academic tutoring forages 5+ is exempt unless
classified as an E occupancy by the Building Official)? Adult/child daycare? 24-hour care/supervision? Incarceration
or restraint? Hotel/apartment or residential facility with 3+ units and 3+ stories (3 -story townhousestrowhouses
where an independent direct exit to grade is provided for dwelling are exempt)? Congregate housing/dormitories
with 17+ people? High-rise structure (55+ feet to highest occupied floor level)? Architectural Plan (PR200-PR285)
6. ®ni Installation/modification of locks delaying or preventing occupants from leaving a space or requiring use of a card,
}�0 button, or similar action to open a door in the direction of exit travel? Architectural, Sprinkler, and/or Alarm Plan
depending on the occupancy and type of device installed (PR200-PR280, PR420-PR425, PR500-PR520)
7. Lim, Installation/modification/use of spray booths; dust collection; dry cleaning; industrial ovens/drying equipment;
��o6`16JJ industrial/commercial refrigeration systems; compressed gasses; tanks for cryogenic or flammable/combustible
liquids; vapor recovery; smoke control; battery back-up/charging systems (> 50 gal. electrolyte, > 1,000 Ib. lithium
ion); welding/brazing/soldering, open flame torches, cutting/grinding; or other similar operations?
Special Equipment Plan (PR315, PR340-PR382)
8. (� ® Storage/use/research with flammable/combustible liquids or other chemicals? Motor vehicle/aircraft
maintenance/repair? Cabinetry/woodworking/finishing facility? Chem Class & floor plan (fill architectural plan if
H occupancy); Special Equipment Plans may be necessary. (PR315-PR360, PR232-PR240)
9. ® ® Storage or merchandizing areas in excess of 500 sq. ft. where items are located higher than 12' (6' for high -hazard
commodities, plastic, rubber, foam, etc.)? High -piled Storage Plan (PR330)
10.®®Cooking under a Type I commercial hood; installation or modification of a fire extinguishing system located in a
commercial cooking hood? Hood & Duct Extinguishing System, not just the hood mechanical plan. (PR335)
Initial each of the following two items indicating that you have read and understand the statement:
11. �. I 'Sprinklers/Alarms: Consult Building/Fire Codes and ordinances to determine sprinkler/alarm requirements; if a system is
required, plans shall be submitted for OCFA review. Existing buildings undergoing remodel must be evaluated by a licensed
Initials contractor to determine if modification is needed; if so, contractor shall submit plans prior to making modifications.
12. �LFire Hazard Severity Zone: Consult maps available at building department or on OCFA website to determine if your site is located
in a FHSZ. Buildings in a FHSZ may be subject to special construction requirements detailed in CBC Chapter 7A or CRC R327—
Initials the building department will determine specific requirements.
I certify under penalty of perjury under the laws of the State of California that the abovg is true:
Prin am¢>�v-LvlUlf
Dt:�t
Signature
Phone Number &I Li a A '
Date (D I J, -O a
Building Department: If you have verified drat all of the questions have been answered accurately as "NO and the project does not othenrise require OCFA
review of sprinkler or alarm plans', then you may accept this signed fora, as a n iaien release that OCFA review is not required. Should you still require that the
applicant have plans approved by OCFA, please initial here or anach an OCFA referral form and have the applicant submit the faint along with the
approprtale plant and fees forOCFA reviciv. `.,b -O& i4 EE
CSG
CONSULTANTS
To: City of San Juan Capistrano
32400 Paseo Adelanto
San Juan Capistrano, CA 92675
Attn: Building & Safety Division
Job Description:
T. I. to convert formerly wine bar into FKN Bread
Status:
X Plan is approved.
Plan is approved with conditions. See remarks.
Plan is approved with redlines. See remarks.
Plan is approved with redlines and conditions. See remarks.
Plan requires corrections. See attached list.
Letter of Transmittal
Date Completed: 12/07/20 Review #: PC03
Date Received:
CSG #: 408387
Agency Plan Check #: B20-1029
Job Address: 31760 Camino Capistrano
Hours: (By Rate)
3.0 1s' Plan Check
1.5 2nd Plan Check
0.5 3'd Plan Check
4d' Plan Check
Total Hours
We have reviewed the following documents( X Digital only):
X Plans
Structural Calculations
Soil Report
Geotechnical Review Letter
Special items to note:
X Plan has been stamped and signed by CSG
Environmental Health Services approval required
Special inspection required for
Hardship Form included
Remarks:
Recommend for approval
From: Jensen Ku S.E. (ginsun@csgengr.com)
CSG Consultants Inc.
3707 W Garden Grove Blvd. Suite 100, Orange, CA 92868
phone 714.568.1010 fax 714.568.1028 www.csgengr.com
Truss Calculations
Energy Calculations
Specifications
Special Inspection Form(s)
Other:
ORA - BPR -160801
V w11wP�y s.•, ivc.
SUBMITTER:
DAVID KANG
CDI
16520 BAKE PKWY
IRVINE, CA 92618
SR RECORD ID:
SR0143767
PLAN APPROVED / AUTHORITY TO
CONSTRUCT
L -1001 + SO FT
PLAN CHECK REPORT
County of Orange, Health Care Agency, Environmental Health
1241 EAST DYER ROAD, SUITE 120
SANTA ANA, CA 92705-5611
(714)433-6074
www.ocheaithinfo.corn/eh
JOBSITE:
FKN BREAD
31760 CAMINO
CAPISTRANO STE B
SAN JUAN CAPISTRANO
SCOPE OF WORK:
TI TO CONVERT FORMER WINE BAR
TO A BAKERY
7560 0.35
OWNER'S
REPRESENTATIVES —„
l ,
31760 CAMINO
CAPISTRANO, STEkB �;
SAN JUAN CAPISTRANO,
CA 92675
PC01: PLAN APPROVAL
Thank you for your plan submittal. Your plans are now approved and subject to the following conditions:
1. This approval does not constitute authority to violate any provision of the related codes, ordinances, or regulations,
nor does it prevent further correction of errors found on the plan or with installation upon field inspection. All
construction must conform to these approved plans. Alterations or changes to these plans must have review and
written approval by the Plan Check Section of Environmental Health prior to construction.
2. All construction work must conform to local building codes and have the necessary approvals from the local building
and fire authorities. Please refer to the local building department for plan approval and permits prior to construction.
3. All retail food facilities must be connected to an approved potable water supply. Please check the following link to
ensure your food facility is connected to an approved water district or municipal water source:
http://www.ocgov.com/abouttinfooc/links/oc/water. If the food facility is not supplied by a municipal source, and is
supplied by a private well, you must immediately submit to Orange County Environmental Health required written
verification that the water source meets the standards of the California Safe Drinking Water Act and is acceptable for a
retail food establishment.
4. This plan approval is valid for a period of one year from the date of approval.
5. Newly constructed food facilities or new portions of existing food facilities shall not be placed into use without prior
written approval by a member of this agency. Doing so may result in a penalty not to exceed three (3) times the cost of
the annual permit.
6. For construction projects resulting in ownership changes or new facility classification, it is the responsibility of the
owner or owner's representative to submit the completed Health Permit Application, supporting ownership documents,
and pay the first annual health permit fee no later than one business day prior to the final health inspection. Payment of
the health permit fee does not constitute plan approval or approval to operate. A final on-site inspection and approval,
with a plan checker sign -off, are required to operate and obtain a permit. You may pay in person 10am- 4:00pm Monday
through Friday by appoinment only, by phone, or by mail:
Orange County Environmental Health
1241 E. Dyer Road, Suite 120
Santa Ana, CA 92705 O
Acceptable forms of payment in person: cash, check, credit card, or money order
Acceptable forms of payment by phone: credit card
Acceptable forms of payment by mail: check or money order
To view the status of this project, visit our website at httos:/Iochealtholancheck.ochca.com/
SR0143767
DA0645755, Page 2 of 5
Make checks payable to County of Orange. Health permit fees are non-refundable and non-transferrable. See reverse
of the Health Permit Application for further instruction.
PC03: INSPECTION SCHEDULING
When work on the project has progressed to the point of requiring an inspection, please contact us at least ten (10)
working days in advance in order to help us accommodate your request. A preliminary inspection shall be done when
the floors, walls, and ceiling finishes are complete and the equipment is in place. A final inspection will be needed in
order to receive Health Permit approval from this Agency. Health permit approval is required prior to opening the food
facility or storing food or beverages.
PC08: AISLE CLEARANCE
Provide minimum 30 inch wide aisles in traffic areas
PC09: FINISHES
1. Finishes in all areas, other than the customer waiting or dining areas, must be smooth, nonabsorbent, easily
cleanable, and durable.
2. Finishes are subject to evaluation by this Agency. This determination will be made at the time of the preliminary field
inspection. Finishes found not to be in compliance with current code requirements will not be accepted.
If you are concerned about the acceptability of the finishes in your facility, please contact your plan checker prior to any
work being conducted.
PC10: FLOORING
Flooring shall be smooth, nonabsorbent, easily cleanable, and durable. The flooring shall be of an approved type that
continues up the wall four (4) inches, in a seamless manner, forming a 3/8 inch minimum radius cove as an integral
unit. Some slim foot ceramic, quarry and metal topset cove bases are generally acceptable.
PC14: CEILING
Approved ceilings are required over all areas where utensils, unpackaged foods and beverages are handled or stored.
An approved ceiling is smooth, nonabsorbent, durable, and washable. All soffits must extend fully over service counters.
T bar ceilings must have vinyl faced ceiling tiles. Hard lid ceilings must be painted with a semi gloss or gloss finish.
There can be no hanging duct work, pipes, beams, or other suspended items under the approved ceiling over prep
areas. All heating/cooling duct work, pipes, beams and electrical conduit must be installed above the approved ceiling.
PC16: EQUIPMENT SPECIFICATIONS
1. NSF International standards are used as a guide in the evaluation of food service related equipment and its
installation.
All new and replacement food related or utensil related equipment shall be certified or classified for SANITATION by an
American National Standards Institute (ANSI) accredited certification program. Example of these accredited programs
include NSF, UL, Intertek ETL, CSA etc.
2. All new and used food service equipment is subject to final approval by this Agency, as determined at the time of the
field inspections.
PC17: EQUIPMENT INSTALLATION
1. Sneeze guard protection must be provided where unpackaged food, exposed food equipment, and/or customer self
service foods are proposed. Displays of unpackaged food and food equipment shall be shielded so as to intercept a
direct line between the customer's mouth, assumed to be between 54 and 60 inches above the floor, and the food being
displayed. The maximum opening for a sneeze guard is 14 inches. The minimum height for a vertical sneeze guard is
60 inches.
2. All equipment, including shelving, must be supported by six (6) inch high, easily cleanable legs, commercial castors,
or completely sealed in position on a four (4) inch high continuously coved base or concrete curb to facilitate ease of
cleaning.
PC18: BEV DISPENSER/SYRUP TANK
Water filtering device(s) shall not be located above food or utensil handling equipment.
PC19: VENTILATION
1. A hood shall be installed at or above all food heat processing equipment. Mechanical exhaust ventilation shall be
required at or above all cooking equipment such as ranges, griddles, ovens, deep fat fryers, barbecues, and rotisseries
to effectively remove cooking odors, smoke, steam, grease, and vapors.
2. Hoods and mechanical ventilation must comply with all applicable requirements as set forth in the current edition of
the Uniform Mechanical Code, as adopted by the local building and fire authorities.
PC21: HOOD CONSTRUCTION
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1. The canopy type exhaust hood shall extend a minimum of six (6) inches beyond the outer edges of the cooking
surfaces as measured from the inside edge of the hood.
2. Flash the exhaust hood to the wall(s) and ceiling.
3. All joints and seams of exhaust hoods shall be constructed to be tight and easily cleanable.
4. The exhaust and make up air systems shall be connected by an electrical interlocking hardwired connector so that
one system cannot be operated when the other system is off.
Exhaust hoods are subject to evaluation by this Agency and the determination will be made at the time of the field
inspection. Exhaust hoods found not to be in compliance with current code requirements will not be accepted.
PC22: DRY FOOD STORAGE
Provide a minimum 24 linear feet of dry food storage shelving units. This is in addition to the shelving used for working
storage (i.e., over and under counter storage) and refrigeration storage.
Within food establishments that have food preparation areas that total 400 square feet or less and that have 100
customer seats or less, a minimum of 24 linear feet of dedicated floor space must be provided for back up dry food
storage shelving.
All storage shelving must be accessible with 30 inch aisle clearance
PC23: STORAGE SHELVING
A shelving unit shall be a minimum 18 inches in depth and a maximum of four (4) tiers high. For example, 6 shelving
units, each of which is four (4) feet long and 4 tiers high, would equal 24 linear feet of shelving units or 96 running feet
of storage shelving. All storage shelving must be accessible with 30 inch aisle clearance.
Please note, you may have 5 tiers high however we will only count 4 tiers high. Shelving above 6 ft. high will also not be
counted.
PC25: REFRIGERATION
Provide commercial refrigerator/freezer units which will accommodate the storage demand of the food service
proposed. Domestic type units are not acceptable.
PC28: LOCKER/SHELF/POLE INSTALL
1. Provide one locker per employee on each shift within the designated area.
2. Lockers must be installed on six (6) inch high, easily cleanable round legs, cantilevered off the wall, or on a minimum
four (4) inch high continuously coved curb or platform. L angle legs are not acceptable.
PC29: UTENSIL -WASHING FACILITIES
1. Provide an approved three (3) compartment sink, with dual integrally installed, sloped stainless steel drainboards,
round metal legs, and an eight (8) inch stainless steel back splash, for washing kitchen utensils. The minimum size of
the sink compartments and drainboards shall be 18" x 18" x 12" deep compartments with 18" x 18" drainboards or 16" x
20" x 12" deep with 16" x 20" drainboards.
2. Utensil washing sinks shall be indirectly connected to a floor sink.
PC30: FOOD PREPARATION SINK
The minimum requirements for a food preparation sink are: an NSF approved (18'x18"x12") single compartment,
stainless steel sink with an integral drainboard, or an approved preparation table adjoining it. The liquid waste from the
sink must drain into a floor sink via an indirect connection.
PC33: HAND SINKS
1. Handwashing cleanser and single use sanitary towels must be provided in dispensers at all handwashing facilities.
Hot air blowers may be provided in lieu of the hand towel dispensers.
2. Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds
through a mixing valve or combination faucet. If the temperature of the water provided to a handwashing sink is not
readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. All
other sinks shall supply hot water at a temperature of at least 120°F.
PC36: RESTROOM REQUIREMENTS
1. Provide self closing devices for the restroom doors.
2. Toilet rooms must be vented to the outside air by means of an openable, screened window (not less than 16 mesh
screening), an air shaft, or a light switch activated exhaust fan.
3. Toilet tissue must be provided in a permanently installed dispenser at each toilet.
PC37: LIGHTING
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1. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which
equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce certain minimum
light intensity while the area is in use.
2. All light fixtures installed over utensil washing, food handling or storage areas shall be equipped with approved safety
covers.
PC38: JANITORIAL SINK
1. Provide a janitorial sink or curbed area with a drain. If you plan to use floor mats or duckboards, a curbed area with a
drain large enough to accommodate them is required.
2. The janitorial sink must be securely attached to the wall. Support legs must be of smooth, easily cleanable
construction. L angle type legs are not acceptable.
3. The rim of the sink must be no more than 30 inches above the floor.
4. The flooring in the janitorial sink area must be continuous in design extending up walls/toe kicks at least four (4)
inches, forming a minimum 3/8" radius coved base as an integral unit.
5. The mixing valve faucet at the janitorial sink shall be equipped with a backflow prevention device.
PC39: CHEMICAL SHELF & MOP RACK
Provide a chemical storage shelf and mop rack in the janitorial area.
PC41: WATER HEATER
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the
food facility. Water heater is subject to evaluation by this Agency and the determination will be made at the time of the
field inspection.
PC42: PLUMBING/ELECTRICAL
1. All conduit, plumbing, etc., not concealed within walls, must be installed at least six (6) inches off the floor and 1/2
inch away from walls. All exposed flex conduit is to be "seal tight' or equivalent.
2. Where pipe lines enter a wall, ceiling or floor, the opening around the line shall be tightly sealed.
3. Exposed plumbing, electrical, and gas lines shall not be installed across any aisle, traffic area or door opening.
PC44: FLOOR SINKS
All equipment which generates condensate or similar liquid wastes shall be drained by means of indirect waste pipes
into a floor sink. Floor drains are not to be used in lieu of floor sinks.
PC45: FLOOR SINK INSTALLATION
1. All floor sinks must be at least half exposed under the curb mounted equipment, or be in line with the front face of
elevated freestanding equipment, and located within 15 feet of the condensate producing equipment.
2. A properly coved protective enclosure will be required around the backside of half exposed floor sinks where the
floor sink is installed under curb or base mounted equipment, e.g., storage cabinet, display refrigerators, etc.
3. Provide easily removable (without the use of tools) safety grates on exposed floor sinks.
4. Drain lines must be at least six (6) inches off the floor and 1/2 inch away from walls and not cross any aisle, traffic
area or door opening.
5. Floor sinks shall not be hidden nor be installed across any aisle, traffic area or door opening. Floor sinks should be
visible for cleaning and maintenance.
6. In general, floor sinks should be installed flush with the floor to prevent tripping hazards and prevent harborage of dirt
and debris.
PC47: GREASE TRAP/INTERCEPTOR
Grease traps are not required by this Agency. If provided, a grease trap or interceptor shall not be located in a food or
utensil handling area.
PC48: VERMIN EXCLUSION
All buildings are to be insect and rodent proofed. Compliance will be determined at the time of this Agency's field
inspections.
PC49: AIR CURTAINS
Delivery doors shall be equipped with a door activated air curtain device that delivers an air velocity of at least 750 feet
per minute, measured three (3) feet above the floor. The curtain of air shall cover the entire width of the door. For
delivery doors that are wider than four (4) feet, the air curtain must produce an air velocity of at least 1600 feet per
minute, as measured three (3) feet above the floor.
PC54: FACILITY ENCLOSURE
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead
structure that meet the minimum standards.
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All exterior doors shall be well fitted and self closing to effectively prevent the entrance of flies, rodents, and vermin.
This project was reviewed by ANNICE GUADAN, REHS (714)433-6067, aguadan@ochca.com
Your original assigned plan reviewer is ANNICE GUADAN, REHS (714)433-6067, aguadan@ochca.com
To view the status of this project, visit our website at httos://ochealthulancheck.ochca.coml